Chicken Piccata I

Chicken Piccata I

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"Great chicken piccata - hope you enjoy!"


30 m servings 284 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.
  2. Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.
  3. Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.
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  1. 170 Ratings


I'm giving this recipe only four stars as written, after working with the recipe I made the following changes and believe it's a five star: don't batter the chicken, just flour (added salt, pepp...

We really love this recipe. I always triple the white wine and lemon juice for the sauce in the end, but let it cook down until it is not so runny. I also put two cloves of crushed garlic in w...

OMG This was sooooo good - finally i was able to fry and have the breading stay on - i pounded the chicken real thin, dipped it in the flour, than the egg, than the bread crumbs and fried it in ...

This recipe is great! When I haeted the butter in the skillet I added 2 pressed cloves of garlic to it. And I also added about a 1/2 cup of heavy cream to the lemon juice and wine, then reduce...

I made this dish for dinner last night and scaled the recipe to 2 servings. I followed the suggestions of other reviewers and doubled the amount of sauce (good thing too!). I also followed the...

Agree with other comments regarding using olive oil, more lemon & white wine. We also made this using pork tenderloin instead of chicken. Cut the tenderloin into 1" pieces and pound them until ...

We found the sauce to be very tart and added some chicken broth to smooth it out. This also made more sauce to drizzle over the chicken and the rice we serve with it.

I've used this recipe several times; I always add capers - I recently made this recipe for my parents and they loved it! Highly recommended.

I made this for my husband and he claimed that this is the best chicken piccata he's ever had! I think it's delicious, too.